Risotto/Arborio Rice
Short grain white rice perfect for making risotto, arancini, and in a pinch paella. Named after a commune in the Po valley in Italy, its the perfect rice for those perfectly made homecooked meals.
Like anything good, patience is key for cooking arborio well. To make the perfect risotto, add your rice to a combination of oil and butter and let the rice toast. Then gradually add 10% of the liquid (we religiously use a 1:2:1 rice:stock:wine ratio) until it has mostly absorbed. Keep adding until the rice has taken on a rich and creamy texture.
Short grain white rice perfect for making risotto, arancini, and in a pinch paella. Named after a commune in the Po valley in Italy, its the perfect rice for those perfectly made homecooked meals.
Like anything good, patience is key for cooking arborio well. To make the perfect risotto, add your rice to a combination of oil and butter and let the rice toast. Then gradually add 10% of the liquid (we religiously use a 1:2:1 rice:stock:wine ratio) until it has mostly absorbed. Keep adding until the rice has taken on a rich and creamy texture.
Short grain white rice perfect for making risotto, arancini, and in a pinch paella. Named after a commune in the Po valley in Italy, its the perfect rice for those perfectly made homecooked meals.
Like anything good, patience is key for cooking arborio well. To make the perfect risotto, add your rice to a combination of oil and butter and let the rice toast. Then gradually add 10% of the liquid (we religiously use a 1:2:1 rice:stock:wine ratio) until it has mostly absorbed. Keep adding until the rice has taken on a rich and creamy texture.